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Vegan Millionaire's Shortbread

This is a perfect indulgent snack, that combines the gooey set caramel filling with the dark chocolate topping and a vegan shortbread biscuit base.
Course Cakes
Cuisine American
Servings 9 Squares



  • 150 g Plain flour
  • 100 g Stork block
  • 50 g Caster sugar

Caramel Filling

  • 175 g Caster sugar
  • 1 Tin of full fat coconut milk
  • 3 tbsp Coconut oil

Chocolate Topping

  • 250 g Dark chocolate


  • Preheat the oven to 180°C fan/200°C/gas mark 6.
  • To make the shortbread base, beat together the stork block and sugar until pale and smooth.
  • Then fold in the flour little by little until it comes together and forms a ball.
  • Roll the shortbread out and press into a lined loose bottom 8 inch square tin. Prick the base with a fork.
  • Bake in oven for 15 minutes. Once baked, allow to cool in the tin.
  • Meanwhile, to make the caramel, place all the ingredients in a pan and bring to the boil slowly. This will take 5-10 minutes and thecaramel should be amber and thick.
  • Pour the caramel over the top of the shortbread and place in the fridge for at least 2 hours to set.
  • For the chocolate layer, melt the chocolate in a bowl over a pan of simmering water.
  • Pour the melted chocolate on top of the set caramel layer and place back in the fridge to set for 1 hour.
  • Remove from the tin, and slice using a hot sharp knife to get a clean cut.
Keyword chocolate, millionaire's shortbread, plant based, salted caramel, shortbread, vegan